Easy Homemade Beer Bread
This easy homemade beer bread is a classic quick bread made with just six simple ingredients, including your favorite beer. It bakes up golden and buttery with a tender crumb that’s perfect served warm from the oven.
There’s nothing like homemade bread, especially when it’s fast, easy, and uses no yeast like my no yeast pizza dough and simple Irish soda bread. This beer bread is another quick favorite, made with just six simple ingredients, baked into a rustic loaf with the best craggy golden crust.
The recipe actually came about one afternoon when I needed something quick to share with friends. I spotted a can of beer in the fridge, stirred it into the flour and sugar, and out came a warm, buttery bread that has been a family favorite ever since.
Why I Love This Recipe
- One bowl beer bread recipe. Just stir the ingredients together in one bowl, no mixer, no kneading, no yeast. It’s perfect when you need a last minute fuss free bread!
- Versatile to enjoy year round. Enjoy it warm as a cozy snack, or serve with chili, soup, or your favorite comfort meal.
Ingredient Notes
- All-purpose flour: The base of the bread. Be sure to sift for the best texture and lighter crumb.
- Baking powder: Gives the bread its lift since this is a no-yeast recipe.
- Salt: Balances the sweetness and enhances flavor.
- Sugar: Adds just a touch of sweetness to round out the beer’s flavor. Adjust to your preference.
- Beer: Use your favorite. I used a lighter lager for a milder flavor
- Butter: Melted butter keeps the crumb tender and adds that deliciously golden crust.
best beer for bread
- I usually make this bread with a light Italian pale lager, such as Peroni or Moretti, which gives it a crisp flavor without overpowering the loaf. Next time I’m back in Toronto, I plan to try it with a Canadian beer.
- For the mildest beer flavor in your bread, go with a light beer such as Coors Light, Miller, or Bud Light. If you prefer a stronger taste, experiment with Guinness or a bold craft ale. Craft beers or seasonal brews are also fun for experimenting with new flavors.
- Really, the best way to determine the beer you like best for your beer bread is to jump in and try a loaf with your favorite bottle. If the flavor is too strong, bitter, or fruity, you’ll know it’s time to switch to a different brew.
How to Make Beer Bread
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Pour in the beer and half of the melted butter, then stir gently with a wooden spoon just until it comes together.
Spoon the batter into the prepared loaf pan, drizzle the top with the rest of the melted butter, and pop it in the oven.
Bake until a toothpick inserted in the center comes out clean. Let the bread rest in the pan for 5 minutes, then remove it and wait another 10 minutes before slicing. It’s best enjoyed warm, when the crust is golden and the inside is soft and buttery.
recipe tips
- Use room temperature beer. Beer straight from the fridge can make the bread heavier. Room temperature beer mixes in more easily and helps the beer bread recipe rise better.
- Sift the flour. I like to sift the flour twice, the second time together with the baking powder and salt. It only takes a minute and makes the bread lighter and fluffier.
- Don’t overmix. Stir the batter just until combined, like you would for muffins. A few lumps are fine!
- Enjoy it warm. Beer bread is at its absolute best fresh from the oven when the crust is crisp and the inside is buttery soft.
- Extra tip: For even more flavor, try sprinkling the top with coarse salt or shredded cheese before baking.
Variations
- Cheese and herbs. Stir in about 1 cup of shredded cheddar, parmesan, or your favorite cheese along with a tablespoon of fresh or dried herbs (like rosemary, thyme, or chives) for a savory twist.
- Adjust the sweetness. The bread calls for ¼ cup sugar, but you can cut it back to 2 tablespoons if you’d like less sweetness.
- Butter swap. I usually make this with salted butter, but unsalted works too, just add a pinch more salt to the batter.
- Garlic butter topping. Brush the top with garlic butter before baking for even more flavor.
This easy beer bread is perfect anytime! I hope you enjoy it as much as we did! Buon Appetito!
Easy Homemade Beer Bread
Ingredients
- 3 cups flour (sifted)**
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 1 can beer (12 ounces / 33 cl )(of choice / room temperature but not flat)
- ½ cup butter (melted / divided)
**I sifted the flour two times, the second time I sifted the flour, baking powder and salt together.
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 9×5 inch loaf pan (23 x 12 centimeters)
- In a medium bowl add sifted flour mixture and sugar, beer and 1/4 cup of the melted butter. Mix together with a wooden spoon just until combined. (I did 18 stirs with a wood spoon).
- Spoon the mixture into the prepared loaf pan top with the remaining 1/4 cup of melted butter and bake for approximately 55 – 60 minutes, check for doneness with a toothpick.
- Let sit in loaf pan for 5 minutes before removing, then let sit 10 minutes before cutting. Enjoy!
Notes
How to store the beer bread
Beer bread tastes best the same day it’s baked when the crust is crisp and the inside is soft. If you have leftovers, wrap them tightly in plastic wrap or keep in an airtight container at room temperature for up to 2 days. Avoid refrigerating, since it will dry out the loaf more quickly. For longer storage, freeze slices for up to 3 months and rewarm before serving.Nutrition
Recipe Faqs
Yes! While I usually make this bread with regular granulated sugar, you can swap in brown sugar for a deeper flavor or even honey or maple syrup for a more natural sweetness. Just keep in mind it may slightly change the texture.
You can. If you use self-rising flour, simply leave out the baking powder and salt since those are already included.
Beer bread rises thanks to the natural yeast in the beer working together with the baking powder. The combination gives the loaf its light texture without needing traditional yeast.
Beer bread tastes best the same day it’s baked when the crust is crisp and the inside is soft. If you have leftovers, wrap them tightly in plastic wrap or keep in an airtight container at room temperature for up to 2 days. Avoid refrigerating, since it will dry out the loaf more quickly. For longer storage, freeze slices for up to 3 months and rewarm before serving.
Updated from April 30, 2018.
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do you know how long this loaf will keep? i have read other rec. that only keep for 3 days.
It should last 4-5 days if wrapped in plastic and kept in the fridge, of course the sooner it is eater the better the taste. I hope that helps.
It’s soft, buttery and family’s favorite. I used apple flavored beer ❤️
Hi Hazel, thanks so much, great idea with the beer choice.
Hey – wondering if you have tried making beer bread by adding oats , herbs & seeds – make it tad interesting!
Hi Rita, I haven’t yet, but you can easily add it after about 8 stirs, then continue to stir for another 8 or so. Let me know how it goes.
Followed your instructions to a “T” and the result was a delicious perfect beer bread. This is going to be my go too from now. Thanks a lot!
Hi Kemplee, thanks so much, so glad you enjoyed it. take care.
Absolutely delicious and quick to make. Thank you so much. Just a question re calories. What are you basing the calorie count on? What measurement? Per slice?
Hi Alexa, thanks so much, so glad you enjoyed it. The calories are based on one serving (or slice), so if you get more than 8 slices from the loaf then it will be less calories.
We all loved it! I make double every time! Forget sourdough! This toasted is great too with just butter! Yumm thanks for sharing!
Hi Dawn, thanks so much, so glad you enjoyed it. Take care.
Just made this bread, hoping I followed it correctly though as its turned out very crumbly. Tastes good though.
Hi Nat, it is a bit crumbly but overly so could mean that you baked it a bit too much. Hope that helps.
Followed exactly, including tips. Turned out beautifully. I’ve been nervous to try bread-making so I thought I’d start with beer bread since there is no proving required. Now that I’ve done it, no matter what other bread-making methods I learn, it is hard to imagine that I will not come back to this easilly successful recipe again and again.
Hi Abby, thanks so much, so glad you enjoyed it. Take care. And yeast bread isn’t as hard as it seems. 🙂
I accidentally put the butter in the dough. Then I just put some more on top and it came out really really good! Kind of a biscuit texture. Delicious!
Can a lite beer be used with this recipe?
Hi Cheryl, sure that would work.
Do You sift the flour before or after you have measured it?
Hi Marlane, after you measure it, then sift it. Hope you like it
I had it toasted with lashings of butter. Best beer bread I’ve made. Also I put sesame seeds on top.
Hi Dawn, thanks so much, lots of butter sounds good to me. Have a great week.
Hi Rosemary, I just made your beer bread and it came out perfect. All soft and buttery, it melts in the mouth. The only thing I changed was I floured the pan with semolina flour . The other day I made your lemon bread, it also came out totally amazing, I doubled the glaze ‘cause they love the lemony flavor. Thank you so much. By the way, I made up a recipe for a Greek style Mac and cheese- it came out great if you want I can mail it to you and I’d love to hear what you think.
Hi Tova thanks so much and so glad you liked them both. And I would love to try your Mac and cheese. You can use my contact email. 🙂 Have a great week.
ooo I want that recipe 🙂
I don’t think I ever got that recipe either! 🙂
Made this bread toady to go with soup. it was absolutely delicious!!! Easy, quick…
Hi Valerie, thanks so much so glad you enjoyed it. Have a great week.
New to your site. Just made the beer bread. I added one cup of sharp shredded cheddar cheese. Delicious. Can hardly wait to try your recipes. Thanks.
Hi Ellie, if there’s one cheese I miss it’s sharp Cheddar. Thanks and slo glad you enjoyed the recipe. I hope you enjoy the other too. 🙂